Roasted Vegetable Teriyaki Bowls

Name: Roasted Vegetable Teriyaki Bowls
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3 Servings
Ingredients: 1 medium-sized sweet potato; 1 medium-sized head broccoli; 1 yellow onion; 1 red bell pepper; 2 yellow squash; ¼ cup Teriyaki sauce; 2 teaspoons dried basil; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 2 to 3 cups Cooked brown rice for serving; 1/3 cup roasted cashews for serving

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
3 Servings
Calories
506 kcal
Course
Main Course
Cuisine
Chinese

Roasted Vegetable Teriyaki Bowls

Tyler Espinosa

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A deliciously flavorful and colorful plant-based recipe, Roasted Vegetable Teriyaki Bowls are a marvelous meatless meal!

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Ingredients

Servings

1 medium-sized sweet potato chopped into 1/2-inch pieces
1 medium-sized head broccoli chopped into florets
1 yellow onion chopped
1 red bell pepper chopped
2 yellow squash chopped
¼ cup Teriyaki sauce + more for serving
2 teaspoons dried basil
2 teaspoons ground cumin
1 teaspoon kosher salt or to taste
2 to 3 cups Cooked brown rice for serving
1/3 cup roasted cashews for serving

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Instructions

Preheat the oven to 400 degrees F.
Add all of the chopped vegetables to a large casserole dish.
Drizzle the teriyaki sauce, dried basil, ground cumin, and salt over the vegetables and stir to coat everything.
Roast in the oven for 50 to 60 minutes, stirring twice half-way and three-quarters of the way through. The vegetables should be soft, but slightly al dente.
While the vegetables are roasting, cook your rice per package instructions (I used 1.5 cups of uncooked sprouted brown rice and it made the perfect amount to serve 4 people).
Scoop desired amount of brown rice into 4 (or 5) separate bowls. Add desired amount of roasted vegetables and serve with additional teriyaki sauce and roasted cashews.